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Uniq Pizza Ltd.

11024 30 Avenue SW Edmonton AB T6W 4T8 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dough preparation table is visibly dirty and greasy to the touch.- Cleaning is required.2. Damaged bowls and calzone edger. Discarded.- Utensils must be kept in good working order.3. Dirty utensils noted in the "clean" storage bins. Items sent for washing along with the storage bin had food particles and greasy to the touch. - Utensils sent for washing.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff member informed that the chlorine sanitizer solution in the sink used for manual dishwashing and in the solution that wiping cloths are stored in are not being changed throughout the day.- Sanitizer solutions must be changed frequently throughout the day and maintained at a minimum 100 ppm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of bulk dry food ingredients noted in the back storage area.- Transfer foods to pest proof containers with tight fitting lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The dough preparation table is visibly dirty and greasy to the touch.- Cleaning is required.2. Damaged bowls and calzone edger. Discarded.- Utensils must be kept in good working order.3. Dirty utensils noted in the "clean" storage bins. Items sent for washing along with the storage bin had food particles and greasy to the touch. - Utensils sent for washing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution present. staff involved in food handling activities.- Operator prepared a 100 ppm chlorine sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food dispensers without handles are being used and stored in contact with the foods.- Use dispensers with handles and store in such a manner that the handle does not contact the food.2. Numerous cardboard boxes are being used to store spices, pre-portioned foods, takeout containers.- The cardboard boxes are visibly soiled and are not a surface that can be properly cleaned. Discontinue this practice.3. Black garbage bag is being used to cover foods.- Discontinue this practice and use only food grade materials to cover foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not always conducting the sanitizing step when manually washing the dishware at the 3-compartment sink.- Proper manual washing procedures are: Wash with soapy water -> Rinse-> Sanitize-> Air Dry
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers onsite expired in 2023.- Obtain new chlorine test papers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning list are not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The finish on the rubber floor mats has worn creating a surface that is not moisture resistant. Also do not use tape to anchor the mats to the floor, the tape is worn and dirty
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solution was present with food handling activities occurring.- Prepare the sanitizer solutions prior to staring any food handling activities and ensure that it is readily available at all times. Staff prepared a 100 ppm chlorine solution.